White Chocolate Lemon Cookies Recipes

LEMON WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream the butter and sugar together until light and fluffy. Add the egg and lemon extract stir until blended.
• In a seperate bowl combine the flour, baking soda and salt together.
• Add flour mixture to the butter mixture and stir until completely blended.
• Stir in the white chocolate chips and drop by spoonfuls onto a cookie sheet.
• Bake for 8-10 minutes or until lightly browned. Cool on a cookie sheet for a few minutes then transfer to a wire rack.

WHITE CHOCOLATE LEMON COOKIES

Steps:

• Preheat oven to 350 degrees and lightly grease a baking pan or line with parchment or a nonstick baking mat.
• Combine butter and 1 cup of sugar in a large bowl. Cream 3-4 minutes til very light and fluffy.
• Add vanilla, extract, lemon zest, and egg and cream til completely incorporated.
• In a medium bowl whisk together flour, salt, baking powder, and baking soda.
• Add dry ingredients to wet ingredients and mix til just combined.
• Roll into 12 balls (I used a small cookie scoop and did two scoops per cookie ball). Roll in remaining 1/4 cup sugar and place 3 inches apart on prepared baking sheet.
• Bake for 9-11 minutes - they should not be brown around the edges when you take them out, they may look underdone - and allow to cool for 10 minutes on the pan before transferring to a cooling rack.
• When cookies are completely cooled, combine white chocolate and oil in a microwave-safe bowl. Microwave for 45 seconds, stir, return to microwave for 20 seconds at a time - stirring after each - until completely melted and smooth.
• Dip cookies halfway in the chocolate and allow to cool (popping them in the fridge for about 2-3 minutes will speed this up!) before serving or storing in airtight container at room temperature.

LEMON WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350°. Prepare baking trays with parchment paper.
• In a large microwavable bowl, microwave the butter on 100% power for about 40-45 seconds until partially melted (the two sticks of butter should mostly still be there, but very soft with some melted butter in the bowl).
• Using a hand mixer, add sugars and beat on medium for about 1 minute until light and fluffy.
• Add the eggs and vanilla; beat on medium-high for 2 minutes.
• Add the lemon zest and combine.
• In a separate bowl combine the flour, baking powder, baking soda and salt using a whisk.
• Add the dry ingredients to the wet and mix on low speed until all the flour is absorbed.
• Add in the white chocolate chips and incorporate by hand.
• Using a 1 ½ tablespoon cookie scoop, scoop the dough onto the parchment lined trays, leaving a few inches in between each cookie.
• Take the white chocolate chips from from the 'reserves' and press them lightly into the tops of each cookie. I used about 4-5 chips per cookie.
• Bake the cookies for about 8-10 minutes until lightly browned. I found that these cookies baked up quite fast so be sure to keep an eye on them. They are easy to over bake!
• Once they are done baking, allow them to cool on the tray for about 5 minutes. Move to a wire rack to cool completely.
• Store in an airtight container for 4-5 days or freeze for up to 3 months.

LEMON-WHITE CHOCOLATE COOKIES

Steps:

• Whisk the all-purpose flour, semolina flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 2 minutes.
• Whisk the olive oil, whole egg, egg yolk, limoncello, vanilla, lemon zest and lemon juice in a large liquid measuring cup or bowl. Add to the butter mixture and beat on medium speed until smooth. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Cover the dough with plastic wrap and chill 30 minutes.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 2-inch-long, 1/2-inch-thick logs; arrange about 2 inches apart on the prepared baking sheets. Bake in batches until golden around the edges, about 18 minutes, rotating the baking sheets halfway through. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
• Meanwhile, put the white chocolate in a heatproof bowl and set over a saucepan of barely simmering water (do not let the bowl touch the water); stir until the chocolate melts. Drizzle the cookies with the melted white chocolate and sprinkle with the pistachios. Let set at room temperature, about 15 minutes.

LEMON WHITE CHOCOLATE CHIP COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, cream of tartar and salt in a medium bowl; set aside.
• Beat the butter, sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Reduce the mixer speed to low; beat in the flour mixture in two batches until combined. Stir in the white chocolate chips with a wooden spoon.
• Drop heaping tablespoonfuls of dough about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to a rack to cool completely.